Stewed Carrots
From Manual for army cooks, 1896
If water is used instead of stock, double the quantity of butter or dripping.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 56. The excerpt below is the record exactly as published.
STEWED CARROTS. Boil the carrots, cut into thin slices, and keep them warm. For about a quart of carrots, put into a pot a pint of stock or liquor from boiled fresh beef or mutton ; put it on the fire, add a piece of dripping or butter twice the size of an egg^ season 9281 9 130 MANUAL FOR ARMY COOKS. with pepper and salt, and stir in two or tliree table- spoonfnls of blended flour; stir slowly until it comes to a boil, then put in the carrots ; cover and stew gently for fifteen minutes, stirring frequently. If water is used instead of stock, double the quantity of butter or dripping. RAW CUCUMBERS. Cucumbers should be as fresh from the vine as possible, and eaten within twenty-four hours after they are gathered. Pare and slice the cucumbers thin and sprinkle them plentifully with salt, and let them remain for a half hour. Then rinse off the salt with cold water, drain, and put lumps of ice on top or lay them in ice water for one-half hour or longer. This will crisp them. Just before they are served drain them dry. Season with j)epper, salt, and vinegar. Add olive oil if desired. Thin slices of raw onions may be mixed with the cucumbers. STEWED CUCUMBERS. Pare and cut the cucumbers lengthwise into slices one-quarter inch thick. Put them in cold or ice water for one hour, then drain them. Put into a pot one or more tablespoonfuls of dripping or but- ter and enough stock or boiling water to prevent the cucumbers from burning. Season with j^epper and salt
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